Well I like to inject my turkeys before I rub them down and place them in the smoker. The way I do it is I make an injection, using brown sugar, butter, Cajun seasoning, old bay, garlic and onion powder and whatever else catches my eye in the spice rack. I then inject the turkey with the mix. When I inject the bird, I place my finger over the hole when I pull the needle out and rub it for a few seconds; I think it helps close the hole. After I am done injecting the bird, I rub it down with a light coat of yellow mustard, and then apply a good dry rub. Use brown sugar in your dry rub, this will seal in the juices once the rub caramelizes up. If you can find a beer can turkey stand, that works great. Plug the neck hole with a potato or lemon. Smoke the bird till the temp hits 165 degrees then remove the bird and wrap in foil and let it sit for 30 minutes. You won't be disappointed.
hey if you got the time try shakes honey brine the recipe is in the poultry section i did a couple of chickens in this brine they turned out execlent i also injected them with the same brine solution you wont be disapointed
I've tried Shake's brine and like it alot! The only thing I would specifically recommend for turkeys is to cook them at hotter than normal Q temps... My preference for all poultry is to smoke/cook at at least 275Â° - 300Â° until you get the internal temps you want... It will pick up plenty of smoke and the skin will fair better...
Thanks salmonclubber and everybody the brine does look like it is something I will try on this Turkey. I have noticed that when I smoke poutry the skin is kind of tough but the meat is very tender. So have 1 more question is it better I cut the Turkey in half or leave it whole?
I usually cook mine whole, but I jack the temp up even further. I cook mine at 350* on a beer can turkey stand. To me you just don't get much beer flavor unless you get the heat up and the beer steaming good.
i cant remember i think you are using a ecb if you are it would be better if you cut the turkey in half or even quarter it whole turkeys take time to cook on a ecb and they cook better in pieces on the ecb hope this helps
What is a ecb? I have a small cylinder type of smoker with the fir box seperate from the cooking part. I loike to cut my chickens in half and they always turn out good so I'll probably do the same with the Turkey. Then the beer can method at a later date.
Jake, I very rarely cook turkey whole anymore. Rather than cutting that results in left and right halves, I remove the leg quarters and wings, then cut along the ribs with shears to free the breast. I smoke the breast and leg quarters and save the wings and back for the stock pot.
By separating the light and dark meat, you can remove each as they get done (breast 170, dark meat 180). I'm not a fan of the dark meat so I really try to avoid overcooking the breast to get the dark meat to 180.
Even though most commercially prepared turkeys are enhanced at the packers, a brine or injection with some flavor to it is a good idea.
Personally I like to inject the breast with barely melted butter (NOT margarine). The idea is to inject the semi-solid butter into the cold breast where it will resolidify until the bird begins to cook and needs a little basting. You can add flavors to the butter, but I enjoy the taste of good white meat with just smoke on it.
Now that is a good idea. I am getting another smoker the samr type but bigger and it has been modified. A friend of mine said he would help me make a really nice smoker if I am still into the smoking next year. Little doesa he knows is that I will definilly be into in next year. i guess he has some work to do :-)
Well hell roksmith your building it :-). You should put a pic of your smoker for an avatar. Doing up some baby backs, kabobs, and 1 chicken and maybe a breastfeast fattie with chesse instaed of egg. I got a funeral to go to and my litrtle misses is really taking this 1 hard. So I'm off today also. later dude.